Last month, Rosie did a little research on
the ubiquitous Vietnamese soup, pho.
For the how-to's on making this delicious broth,
please refer to my blog post,
I ended up with 6 quarts of indescribable flavors
and quite possibly the best broth I've tasted.
I pulled out a frozen quart today
for Middle Hawthorne and me.
I found another porterhouse hiding in the big freezer.
Trim off the fat.
Slice into strips.
Save the bones for the bone bag.
Make a marinade:
2 TB cornstarch
1 TB Tamari sauce
1 TB rice wine
Add in the strips, tossing by hand to coat.
Let marinate at least 20 minutes.
The only things left to do are:
1. Prepare the vegetables for the pho.
2. Heat up the broth to a bare simmer.
3. Sear the meat.
4. Ladle the broth into bowls.
5. Let your guests pick and choose the accompaniments.
Chopped bok choy and cilantro.
Sliced mushrooms and jalapenos.
Chopped scallion and red onion.
Minced dried hot pepper.
Don't forget thinly sliced lime.
Heat a tablespoon each oil and butter in your skillet
over high heat.
I like to use peanut oil,
since it has a higher smoke point.
When the oil is hot,
add in the meat.
If you notice the blue flame in the top left,
that's heating up the broth.
Bring it to a simmer.
I sprinkled about two teaspoons sugar
lightly over the meat.
Helps to caramelize it.
Smelling and looking good.
Add in the sliced mushrooms.
Cook a minute more and cut off heat.
I added the bok choy to the simmering broth.
Let it heat through for a minute,
then ladle pho into bowls.
I loaded everything into my bowl.
You have no idea how wonderful this is.
There are so many flavors
in every spoonful.
And there's a depth to the broth.
It's broth with character.